Parma (Italy): A Capital of European Gastronomy Reviewed by Ruth Paget

Parma (Italy): A Capital of European Gastronomy Reviewed by Ruth Paget 

Giuliano Bugialli wrote Parma: A Capital of European Gastronomy to firmly establish this small town in the Po River Valley between the Appenine Mountains in Northern Italy as a destination-worthy tour stop for outstanding food in Parma and its surrounding Emilia-Romagana region. 

Eight luxury food items assure work and healthy food for its inhabitants in this region:  

1-Parmigiano-Reggiano Cheese 

2-Prosciutto di Parma 

3-Butter from Parma 

4-Balsamic vinegar from Modena 

5-Mostarda di Cremona – fruit mustard 

6-handmade, fresh egg ribbon pasta like tagliatelle 

7-handmade, fresh egg stuffed pasta like tortellini and anolini 

8-ragù sauce made from slow-cooked meat with tomato sauce 

Bugialli intersperses the cookbook’s well-written recipes with cultural photo essays about food and the people who have influenced the region’s diet with essays on the following: 

-parmagiano-reggiano cheese production 

-Parma and Duchess Maria Luigia, who was Napoleon Bonaparte’s second wife 

-Crosetti di Bedonia – flat pasta discs that are stamped with a family’s crest for events like weddings

-prosciutto di Parma production 

-pork and its various cured meats production including a meat map to show where cured meats come from on a pig 

Bugialli states that most recipes from this region are simple, but make use of its outstanding food products to create rich flavors. 

Some examples of recipes that make great use of Parmesan cheese, for example, include:

-creamy rice soup 

-Swiss chard gnocchi 

-cardoon casserole (cardoons are related to leeks) 

-fennel casserole 

Readers interest in using a limited amount of high quality ingredients to produce healthy and delicious food would probably enjoy reading Giuliano Bugialli’s Parma: Capital of European Gastronomy along with restaurant workers. 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Foods of Tuscany Reviewed by Ruth Paget

Foods of Tuscany Reviewed by Ruth Paget 

Giuliano Bugialli’s Foods of Tuscany provides several recipes that could be catered for large-scale events like the centuries’ old Siennese Palio Horse Race that draws Italian and European tourists to the small town of Sienna for a big financial impact. 

The Palio Horse Race in Sienna pits riders from the city’s various quarters against each other that brings money in various ways to tiny Sienna: 

-elite seating tickets 

-general seating tickets 

-hotels 

-catering 

-drivers 

-security 

-restaurants 

-bars

-transportation to and from the event via:

-taxi 

-car entals

-limousine 

-car 

-train 

-bus 

-airplane 

-souvenir sales, including: sunglasses, caps, T-shirts, programs, books, postcards, greeting cards, pens, phone covers

-advertising, including billboards, radio, internet, television, movie ads, newspaper ads, posters, coupons

Bugialli provides photo essays on other cultural events that are big money makers for the Tuscany region as well: 

-regata di San Ragieri – a yacht palio 

-sheep milk production of pecorino cheese 

Four of Bugialli’s recipes that cater well for large gatherings include: 

-herbed crostini

Crostini are usually toasted slices of bread topped with homemade condiments. In this recipe, various fresh herbs are chopped together with capers and hard-boiled eggs to make a perfect outdoor appetizer that goes well with white wine or beer

-Mugello-style Puréed Bean Soup flavored with fresh herbs 

-Orzo Pasta with Peas 

Orzo pasta looks like rice when cooked, but is double the size. 

-Pasta with Zucchini and Shrimp 

Bugialli calls for homemade spaghetti here, but you could probably use dry spaghetti for a large crowd. 

Foods of Tuscany contains well-written recipes, but Bugialli’s description of Italian festivals makes you think of the recipes in terms of catering for six to six thousand. 

Event planners, chefs, caterers, restaurant workers, and travel agents might all enjoy and benefit from reading Giuliano Bugialli’s Foods of Tuscany 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Foods of Naples and Campania Reviewed by Ruth Paget

Foods of Naples and Campania Reviewed by Ruth Paget 

I re-read Foods of Naples and Campania by Giuliano Bugialli to relive my vacations in Italy and find recipe ideas that would help sell produce and wine from Monterey County California where I live and California in general. 

I thought Bugialli’s following 4 luxury recipes could add money to some already profitable business sectors in California: 

*aceto de vino – red wine vinegar 

For this recipe, white bread is placed in a glass jar with red wine poured over. A cheesecloth is placed on top of the jar and let to sit for 25 days before using it. 

*peperoni all-aceto – sweet red peppers preserved in red wine vinegar 

For this recipe, roasted and peeled sweet red peppers are preserved in red wine vinegar with seasonings. The preserved peppers can be used as an antipasto. 

*limoncello – lemon liqueur 

For this recipe, lemons are suspended above grain alcohol in an enclosed container till a liqueur forms. Limoncello could easily be a Californian liqueur, too. Perhaps oranges could be used in the same way.

*finocchi al sugo – fennel casserole 

For this recipe, you cut fennel into eighths and sauté it with lemon, olive oil and garlic before simmering it in water. When it is done, you sprinkle chopped parsley on top. 

Bugialli also provides some food industry ideas with his cultural photo essays on: 

-open-air markets in Naples, including one for fish and shellfish by the port 

-dried pasta production 

-buffalo-milk mozzarella production 

For an informative read about Naples and its surrounding region of Campania and similar neighboring regions of Calabria, Basilicata, Apulia, and Molise in terms of cuisine, readers can use Giuliano Bugialli’s Foods of Naples and Campania as a reference for recipes. 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Apple Pie with Coffee for Christmas Dessert posted by Ruth Paget

People in California live in a state with lots of apples and is close to Oregon and Washington, which have tons of apples.  You can find pies for all budgets in California and it does taste good with coffee.

I did a sample product search at Nob Hill in Salinas, California  and found many apple pie options, which I listed below:

https://www.raleys.com/search?q=Apple+pie

After putting on a Christmas meal lunch, I left me pie and coffee in the late afternoon.  Busy parents might like this easy snack, too.

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Tamale Making Workshop at Earthbound Farm on December 28, 2025 reposted by Ruth Paget

A Monterey County skill everyone should have is Tamale Making.

Tamales are usually seasoned chicken filled corn meal masa dough that is wrapped in corn husks and steamed 100 at a time.  They freeze well and can be reheated in a microwave.

I ate these as a teen in Detroit, Michigan with my Mexican-American friends.  I got to make bunuelos, fry bread with cinnamon-sugar, when I went to tamale lunches, too.

On December 28, 2025, there will be a tamale-making party at Earthbound Farm Stand in Carmel Valley, California.

Details about this food that is a big helper for working parents can be found on the link to the Monterey County Weekly Online Community Calendar below:

https://www.montereycountynow.com/events/#/details/tamale-workshop-with-chef-christina-lonewolf-martinez/17699025/2025-12-28T11

This is a great community tradition to continue.

Reposted by Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Detroit (Michigan) Union Christmas Hors d'oeuvres Table by Ruth Paget

Detroit (Michigan) Union Christmas Hors d’oeuvres Table by Ruth Paget 

I went to many union Christmas mixer parties as a young person in Detroit (Michigan), because my mother was an elected union officer (usually recording secretary and/or trustee Union Printers’ Home in Colorado Springs, Colorado). 

The Christmas mixer was covert for next year’s union organizing I think in reality, but the mixer attendees kiddified the proceedings due to my presence. 

I was brought to the mixer, because I wanted to learn about politics and international affairs. My mother’s union included Canadian members (The union was named The International Typographical Union for printers now part of the Communication Workers’ of America.) 

Many of my mother’s colleagues were of Eastern European heritage and were heritage speakers of languages like Polish and Hungarian. During the height of the Cold War with the former Soviet Union, some of these people may have been recruited to translate in their heritage languages and maybe learn Russian in addition to their printing work. 

My mom’s colleagues made an “hors d’oeuvres table” for the mixer that resembled a Russian zakuski hors d’oeuvres table that is placed against a wall for easy replenishment.  It helps with crowd control, too.  You get your food there and then move out to the center of the room to mingle. 

The hors d’oeuvres table was laid out in three rows. The first row had china plates and white cotton napkins placed between the plates. You picked up a plate and kept the napkin between the plate and your hand. Under the plates was a sliced cheese hors d’oeuvres with a rye-krisp cracker square spread with mustard-mayonnaise and a rectangular slice of cheddar cheese on top. Two or three black olive slices sat on top of the cheese. (I think these were mock versions of Russian smoked salmon appetizers topped with sour cream and caviar.) 

The second row held a large bowl of baked, ridged potato chips. Above the chips was a large bowl of sour cream dip with French onion soup mixed in it. I still love this hors d’oeuvres combination. 

In the third row, there would be three-inch slices of celery stuffed with a mix of cream cheese mixed with diced pineapple. The sticky cream cheese was dunked in crushed walnuts to top of this crunchy delicacy. 

There was room for all these treats on my large plate; no small cocktail plates at the union Christmas mixer.

Next to the hors d’oeuvres tables was a cooler full of ice and mixed sodas. You had to balance the plate and soda in your left hand as you ate and drank. 

My mother’s colleagues joked with me about international affairs, “You have to have strong legs to do cocktail parties. There are never any chairs.” 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Holiday Hamburgers Fried This Morning by Ruth Paget

Ho Ho Ho!

The holidays are here.  I fried up 8 Omaha Steaks hamburgers this morning and pyrexed them to go with Caesar salad for lunches before Christmas.

Merry Mom is enjoying Christmas, too!.

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France